Diwali desserts.....Gulab Jamun and Rasmalai....

These desserts are very common in Indian restaurants, and both are delicious!




Gulab Jamun

1 cup powdered milk 1 1/2 tablespoon of butter (room temperature)

1 tablespoon all purpose flour

2 tablespoon semolina 1 teaspoon baking powder

2 tablespoon of water

6 to 10 tablespoons of milk (it varies)

oil for frying

syrup

2 cups of water

3/4 cup of sugar

2 pods of cardamom

1 teaspoon lemon juice

1 teaspoon rose water

Mix the water, sugar, cardamom, lemon juice, rose water and a pinch of saffron. Boil it for 10 minutes and turn it off.

Mix powder milk with butter. Add the baking powder and all purpose flour. Mix it well. In a separate bowl, place  the semolina  and add the water. Let it hidrate for 15 minutes. Mix it with the milk powder. Add the milk slowly until you have a soft not sticky dough. Don't knead it! If needed, then add more milk. Let it rest between 10-15 minutes. Pick up a portion and with your hands make a small ball. The ball shouldn't have cracks. 

Mix the water, sugar, cardamom, lemon juice, rose water and a pinch of saffron. Boil it for 10 minutes and turn it off.

Fry the balls until they are golden brown. Place them in a heat resistant bowl. When the balls are warm, place them in the syrup and let it rest for 2 hours. Enjoy!

Rasmalai

I have a long recipe to make rasmalai from scratch here, but this recipe is easier and the result is the same

2 cups of ricotta
5 tablespoons of powder milk
1/2 cup of sugar
2 cardamoms crushed

Mix all the ingredients, and place a generous portion in a mini muffin tray. This mixture makes 22 rasmalai balls. Bake it for 30-40 minutes at 300 F until they are cooked and slightly brown. Once they are cool, take them out and place it in a bowl with lid.

Milk mixture
5 cups of milk
Condensed milk (I used little more than half of a can....sweetnes is at your taste)
2 crushed cardamom
pistachios
sliced almonds
pinch of saffron

Mix all together and simmer at low heat for 25 minutes. Let it cool.

Carefully, cover the rasmalai with this mixture. Let it in the fridge for 7 hours before eating....Enjoy!